This simple Peppermint Cake can be whipped up in a flash! I love recipes like this that are, dare I say, semi-homemade. I know, I know…there is a stigma attached to that, but I will tell you…at this time of year when I have 400 million things on my to-do list, taking a short cut every now and then is worth it’s weight in cake.
I wanted to make a cake that looked like a swirly peppermint. And I started with these new Funfetti single color (single layer cake) packages. Seriously, how smart is this? The red is super bright and fun!
I grabbed a 9 inch cake pan and made the Radiant Red according to package directions…
Then I made some white cake batter and swirled that in. I made my white cake from scratch.
When it was baked it looked so pretty and swirly I didn’t want to cover up the colors, so I made some creamy peppermint cream cheese frosting. You could even use Pillsbury’s Creamy Supreme Peppermint frosting!
Then for good measure I topped it all off with some crushed candy canes! How festive is this??
Love it when last minute ideas work out beautifully!Print
- 1 (8.25 oz) package Radiant Red Pillsbury Funfetti Cake mix, prepared according to package directions.
- 4 egg whites
- 1/2 cup granulated sugar
- 1/2 cup butter, melted and cooled slightly
- 2 tsp. vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup flour
- 1/3 cup milk
- 4 oz cream cheese, room temperature
- 1/4 cup butter, room temperature
- 3 cups powdered sugar
- 3/4 tsp peppermint extract
- *Crushed Candy Canes for garnish
- Preheat oven to 350°. Spray a 9″ cake pan with baking spray. Line the bottom of the pan with a parchment round. Spray again. Set aside.
- Prepare Radiant Red cake mix according to package directions. Spread prepared red cake batter into prepared pan.
- Now place egg whites and granulated sugar in bowl of stand mixer. Beat until combined. Add in melted butter and vanilla slowly, incorporating it into the egg white mixture. Beat until combined. While mixing add in baking powder and salt. Turn mixer to low and add in flour and milk in alternating portions, beginning and ending with flour. Mix until smooth.
- Swirl this batter into the red batter and bake for 30-35 minutes or until toothpick entered into the center of the cake comes out clean. Allow to cool in pan for 10 minutes and then transfer to a wire rack to cool completely.
- Beat cream cheese and butter in mixer until smooth. Slowly add in powdered sugar and beat until combined and creamy. Add in extract and beat for an additional minute.
- Spread on the top of cooled cake.
- Garnish with crushed candy canes if desired.
If you can’t find the cake mix, you can double my recipe for white cake that is listed and divide it, tinting half of the batter red. Or certainly do this with a white boxed cake mix.
Store airtight for up to 3 days. Refrigerate if desired.